Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the chicken by trimming any excess fat and cutting into bite-sized pieces.
In a medium bowl, toss the chicken pieces with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove chicken from skillet and set aside.
In the same skillet, add broccoli florets, diced red bell pepper, and shredded carrots. Sauté for 5 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Add the low sodium soy sauce and fresh lemon juice. Stir well to combine and heat through for 2 minutes.
Fluff the cooked brown rice with a fork and divide evenly among four bowls.
Top each bowl of rice with the chicken and vegetable mixture.
Garnish each bowl with chopped green onions and fresh cilantro before serving.